There is something so comforting about tomato soup. It warms your belly up on a cold day and just reminds me of good memories of my mom. I hope this tomato soup recipe makes you reminisce on good times, too 🙂

Check out what my pals over at The Pioneer Woman had to say about this recipe:

“I made this luscious soup on Saturday’s “Souper Good” episode on Food Network, and it’s also going to be in my next cookbook, which, if I play my cards right (translation: if I get it done), will be out this fall. But it’s so scrumptious, warm, satisfying, and luscious, I wanted to share the recipe here so you could benefit from all the soupy goodness now, not next winter! (Saving recipes for a later time has never been my strong suit. But you probably already knew that.)”

I remember watching that episode! The soups were all amazing, but Ree’s tomato soup with parmesan croutons was the BEST.

Ingredients

1 Tablespoon Land O Lakes Butter

1 Tablespoon Bertolli Olive Oil

1 clove Garlic, Minced Fine Or Grated

1 whole Onion, Finely Diced

3 whole Large Carrots, Peeled And Finely Diced

2 Tablespoons Hunt’s Tomato Paste

3 cans (28 Ounces Each) Hunt’s Whole Tomatoes

32 ounces, fluid College Inn Vegetable Or Chicken Broth

1 cup Water

1/2 cup Borden Heavy Cream

Salt And Pepper, to taste

2 Tablespoons Minced Fresh Parsley

2 Tablespoons Chopped Fresh Basil

Croutons

1/2 whole Baguette, Sliced Into Rounds

1/2 cup Kraft Freshly Shredded Parmesan Cheese

Fresh Basil, For Garnish

Instructions

In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for

another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.

Serve soup with one or two croutons on top and a little bit of basil.

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Quick Tip: Serve this soup with grilled cheese sandwiches for a complete meal.

Thank you to The Pioneer Woman for this great recipe.